If there is one thing in this world that I love to make, it’s pies.
I have actually been known to hide blackberry pies in the kitchen cupboards before just so I don’t have to share them. In fact, I don’t think I’ve ever met a pie that I didn’t like.
For the last 10 years or so I’ve been using what I like to call the “perfect pie crust” recipe.
Yes it has shortening. Yes shorting is bad for you. But the way I see it, almost everything I eat is pretty healthy, so if I want to make a delicious pie using my all time favorite pie crust recipe, I’m totally going to do it.
After all, most pies have fruit right?
Here is my favorite pie crust recipe, I hope you like it. I sure do!
Ingredients
2 1/2 cups all-purpose flour
2/3 cup vegetable shortening
1 teaspoon salt
6 tablespoons cold water
Directions
Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with it.
If you are thinking about making a decorative crust, check out my Favorite Pie Recipes for some ideas.
Looking for more pie recipes? Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie*
Leanna says
🙂 Shorting should be shortening. You crack me up sometimes. I guess you are supposed to be my comic relief.
Laura says
That’s true, but isn’t it interesting that a pie crust can be called “short?” Sort of makes shorting make sense!
My prize winning (really!) crust recipe is pretty much the same, but less flour. That is for a two cruster. I have a different recipe for a one crust pie, it isn’t just half, since you have to consider the sides and not just the top and bottom. That is also why I don’t divide my dough in half, but put more for the bottom crust. You trim it off before adding the top anyway, and roll it in with the rest, so if you get too much it’s OK. Why do you chill before baking? I have never done that.
I swear by Crisco (I know, I know… others use lard, I don’t want to!) and won’t use any other brand. And there is zero trans fat in Crisco, so it isn’t as bad as some think!
Sue in NC says
Not Mavis here, but you chill the pastry before rolling to make it easier to roll out. It is not strictly necessary, but the dough will be less sticky, and is really helpful if you are making pastry when it is warm. i also do the slightly larger amount for the bottom crust, less for the top.
Mavis Butterfield says
Must.Not.Type.When.I.Am.Sleepy. 😉 Thanks Leanna.
Carol says
Mavis, it looks like the world’s best pie crust! Good job!
theenglishrider says
What a lovely pie pan!
Katie @ Life Lived Intentionally says
Wow. I’m adding shortening to my shopping list. Looks awesome! I made your strawberry pie (which was AMAZING, thanks for sharing the recipe!), but my crust had butter in it. I think I’ll be making a pie this week!
Sara says
My mom, who makes amazing pies, and I did a taste test. She made two pies, one shortening and one from leaf lard from naturally raised pigs, that I had rendered myself (much easier than it sounds). We could not tell the difference in taste.
Kelly says
This pie crust recipe is the same one that me great grandmother, grandmother, mother and I use. I have never made crust using butter. The only difference I can see is the amount of shortening. I use 3/4 cup instead of 2/3. Love it!
Gardenpat says
Stupid question, but how do you mix the ingredients together? By hand? With stand mixer? Have never been brave enough to make pie crust but I just made chicken pot pie from scratch ( except for store bought pie crust!) and I see pies in our future!
suzy says
Good question about how to mix. My great aunt made the best pie crust. My favorite part of Thanksgiving dinner at her house when I was growing up. I know she used a pastry cutter since food processors and stand mixers were not available to her then. I am sure over mixing will create gluten which will make it tough. Mavis, any tips on mixing? Just pulse it in the food processor if I want to be lazy and not use a pastry cutter?
Mavis Butterfield says
I like to use the paddle attachment on my kitchen aid too. 🙂
Cecily says
I use shortening in my pie crust too but I use 1/2 unsalted butter as well for flavor. I also 1/4 teaspoon baking powder and 1 Tablespoon cider vinegar. It makes an amazingly flaky crust.
Laurie says
So you use the butter in addition to the shortening?
Madam Chow says
For non-vegetarians who don’t want to use Crisco, use leaf lard, which you can get from a good butcher. Do not get “mantequilla” in the grocery store even though it is lard, because it is processed using a lot of chemicals.
Helen in Meridian says
About 6 weeks ago, the Frugals posted a pie and crust recipe. I knew it was yours because of your Emil Henry pie plate. I mentioned that it was your recipe because of the pie plate. That baby was removed quick as a rabbit from their site including my post. Ha Ha Ha.
Mavis Butterfield says
That’s funny. 🙂
Dena says
I come from a long line of pie makers. All the ones before me used either lard(awesome crust!) or Crisco. I, myself have found an awesome mostly butter crust recipe. It is my idea of the perfect pie crust. The little bits of butter that are speckled through out the dough makes me giggle with anticipation! It does have a little bit of Crisco. I tried an all butter one and it turned out tough. Frankly, I don’t know how you can go wrong either way…. pie is yummy!
Carla says
It’s the same recipe as my grandmother’s crust recipe that my mom gave me saying it make the best crust ever. It is delicious.
Karin Carson says
I live in Canada and use tenderflake for pie crusts, use my food processor to mix. Recipe is the same but I also add vinegar .
Charles Sifers says
Lard (make sure it is not hydrogenated) makes a far superior pie crust, and is a lot better for you than hydrogenated vegetable shortening (Crisco).
Gwenn says
Mavis, my darling my dear, I’ve read you raving about this crust for ever but have always been afraid to make the jump & try it… FOR THE LOVE OF ALL THINGS HOLY!!!! I’ll never go back to store bought again. Period. It was super easy to do once I figured out that my double batch needed a tiny bit of extra water to keep from crumbling. I made a “left overs” chicken pot pie & I don’t think my kids or husband have ever quite looked at me so lovingly HA! Super huge big hit in our house! Thank you thank you thank you!
Ps. You & I have been friends in my head for a few years now ( I read the blog daily & say things like “well Mavis said you have to do it this way” all the time. ha!). So much so in fact that you convinced me to convince my hubby to put in an offer on a little farm in Puyallup. It’s just shy of 4 acres & I plan to fill it with chickens, goats, dogs, fruit trees & vegetables. Thanks for helping me talk him into it!
Melanie Gamble says
Maybe I’m the only one but when it says “divide in half” what does that mean? And where does the other half go?? I’ve never made pie crust from scratch and this recipe, though sounds great, is quite confusing for my newbie brain.
Karin C says
The dough that I has been mixed, this recipe is for a 2 crust pie , you only roll our the top and then the bottom if your making a 2 crust pie . Watch you tube to see how it’s done .